Chicken breast with pineapple and almonds

Ingredients for 4 servings:

• 600 g chicken breast
• 1 egg white
• 2 tbsp, leveled cornstarch
• Salt
• 2 tbsp sherry
• 2 tbsp soy sauce, light
• 5 tbsp oil
• 4 tbsp almonds, whole
• 1 piece(s) ginger, approx. 2cm
• 3 spring onions
• 4 slice(s) pineapple, fresh
• 3 tbsp pineapple juice
• 3 tbsp soy sauce
• ½ lemon(s), the juice
• Salt
• pepper, black
• 1 tsp sugar
• 1 tsp sesame oil
• Parsley, for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Chinese

Cut the chicken breast into 1 cm thick slices, mix with egg white, cornstarch, salt, sherry, and soy sauce, and chill for 30 minutes. Fry the almonds in hot oil for one minute, pour into a sieve, collect the oil, and return it to the pan. Quickly fry the chicken, add the chopped ginger and sliced ​​spring onions. Cut the pineapple slices into small pieces and add them as well. Fry for 1 minute, then whisk together the pineapple juice, soy sauce, lemon juice, salt, pepper, sugar, and sesame oil and pour in the pan. Bring back to a boil. Add the almonds. Mix everything together. Sprinkle with parsley leaves.